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  1. LINDA

    HI I’M HERE IN PENNSYLVANIA , AROUND HERE RAMP SPREAD IS POPULAR.
    WE CAN’T WAIT IT IS SO DELICIOUS

  2. Jack

    I am fortunate enough to have ramps in my woods here in Michigan. My first experience cooking with them is still the best. I wrap large sea scallops with a strip of procuitto and a large ramp leaf, secure with toothpicks, and pan sear in butter until the scallops are done.

  3. Doris Myers

    We will get up some bacon and remove the bacon and cool down the grease and then add the team’s that have been cut up read the bacon and 1/2 cup of vintage and 1/2 cup water salt and pepper to taste and we will add some ramps to fried potatoes and we headed them to eggs also

  4. Donna

    My husband likes ramps in potaote salad. I make a treet and ramp receipe. one can of treet cut into bite size. Two cups of macroni cooked until tender and drained. one egg scrambled not cooked. one teaspoon mustard. one green pepper cut into bite size. one half of a cup of plain bread crumbs. one half cup of mozerella cheese and cheddered cheese. five ramps cut into bite size. mix all together and bake it in oven on 350 degrees about 15 minutes in a casserole dish. ramps are in place of onions.

  5. Scott

    I’m in New York and just had my first experience with ramps. It was a pickled ramp and gin martini. Awesome and delicious!

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